5 things to consider for picking the correct gas char grill for your business
Bring efficiency and versatility to your commercial kitchen with a high-quality chargrill. It adds a unique smoky flavour to steaks, burgers, and chicken along with the grilled look that your customers are sure to love. You can use a gas charbroiler for preparing a range of dishes including fishes, vegetables and seafood delicacies, best served with a tinge of smoky flavour. Charbroilers operate at a high temperature, typically 280 degree Celsius and more.
The main difference in exterior design between gas griddles and chargrills is that the former comes with a solid flat plate at the top, which is used for cooking. In contrast, the latter comes with grills at the top, that create the perfect grill marks on the food and adds the smoky profile. So, if you have a griddle in your kitchen, it won’t suffice the needs of a grill. Gas stoves, on the other hand, are not equipped to handle grease or food drippings and can hardly serve the purpose of a char grill as they cannot generate sufficient heat required to impart the smoky flavour that customers’ love.
Style
There are three different styles – Countertop, Freestanding and Outdoor. As the name suggests, the countertop variety is placed on a stable and levelled countertop, while the freestanding charbroilers come with legs and can even include a cabinet below to keep small wares.
You can place the countertop style broiler tainless-steel leg stand to work as a free-standing unit. The outdoor variety is mostly used in catering applications that have the chef on display.
Type
The two most common types of gas char grills are - gas char grill radiant and gas char grill rock. The difference is in the way they cook the food. In the first type, the burner is placed under a metal piece, called a radiant. The metal channels the drippings and grease into the drip pan away from the flame. This plate also directs the heat towards the food. It helps to cook in a more controlled way with some flare-ups. These models are also easy to clean and maintain compared to the other variety.
The rock type broilers, on the other hand, are fitted with ‘lava’ stones above the burner instead of metal. The flame from the burner heats the stone and directs it upward, towards the food. The porous rock absorbs the drippings and grease instead of channelling it away. The drippings create more smoke and flare-ups that add to the flavour and taste of the food.
On the downside, the need for maintenance and cleaning is high for the rock style. Changing the lava rocks at least twice a year is suggested. But it should depend on the amount and type of food you prepare and might need a replacement in less than six months. Flipping the rocks over periodically is a task that you should bear with if you are preparing more greasy foods.
Basically, neither of these two types are better than the other. They both have their benefits and limitations. Choosing between the two often comes down to the personal preference of the chef.
Grate material
Three different grate types are available in the market, depending on the metal used – coated aluminium, cast iron and stainless steel. Just like cookware, each of the types has its unique advantages. Coated aluminium is the cheapest and thermally responsive, but it seriously lacks in durability. Aluminium grates wear out quickly and turn brittle over time.
The cast iron variety is a good and popular option and maintains a consistent temperature on the surface for uniform cooking. It is a good conductor of heat and holds the heat for long. However, cast iron can crack over time due to thermal shock, and regular cleaning is essential.
Stainless steel, on the other hand, is the most resilient variety but at the same time more expensive. It doesn’t retain the temperature as long as cast iron but is very easy to clean. If longevity and ease of maintenance are your primary concerns, selecting this type is undoubtedly the best option.
Burner and Radiant material
After the grate material, comes the burner and radiant. Just like gas burners with oven, it is crucial to ensure the right burner material for the charbroiler too. Here, the options are - cast iron and stainless steel. While cast iron is less expensive initially, it will rust and corrode quickly compared to the stainless-steel variety, which is more expensive than cast iron. Stainless steel is always preferred because it can survive even when not cleaned diligently. So, pick according to your business needs.
Side and backsplashes
Grills from top-notch gas char grill radiant suppliers, typically come with stainless steel sides and backsplashes. It is a small feature but can be highly helpful during use. The vertical extension of the metal plate at the back and sides help to contain splatter during cooking. If you have another piece of equipment beside the grill, this can be helpful. Suppose you have placed the appliance close to the wall, the splashback will hold any splatter and minimize the need of cleaning the back wall repeatedly. It also makes regular cleaning of the equipment easy.
Simco, one of the topmost commercial kitchen equipment suppliers in Australia, offers a selective range of radiant gas charbroilers in both NG and LPG variants. The 304 stainless steel made heavy-duty frame with high-capacity burners and standby pilots are built to survive the demands of busy commercial kitchens.
Adjustable leg design, easy removal drip tray, manual ignition and independent burner controls are some of the other features that will make working with the appliance simple. Simco is the best destination for gas char grill radiant in Sydney, Perth, Brisbane, Adelaide, Hobart, or Melbourne. Every product from the company meets the best Australian quality standards and still are available at a very competitive price. If you need the best quality gas griddle or gas char grill radiant for sale, get in touch today.
